Effect of Starch Syrup on Properties of Hard Candy

Abstract:

The effect of ratio of sucrose to starch syrup on hard candy was investigated in order to obtain the product with high transparency and consistent quality. Hard candies with different formulation were prepared under normal pressure. Samples' glass transition temperature（T _g） was determined by DSC. The values of transmittance，chromaticity，storage stability and et al. were also studied. The results show that optimum ratio between sucrose and starch syrup is 6∶4. The hard candy made under the optimum condition，exhibitsT _g value of 43.01 ℃，good transparency，high whiteness and the best storage stability.